Spices: Flavour Chemistry and Antioxidant Properties
by Risch, Sara J.
Type:
BookPublisher: Washington American Chemical Society 1997Description: x, 253p.ISBN: 8.41235e+008.Subject(s): ACS Symposium SeriesOnline resources: http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=1772
| Item type | Location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
 BOOKS |
CSIR-Institute of Himalayan Bioresource Technology
|
664.4 SPI (Browse shelf) | Available | 2766 |
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